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Sweet Potato And Squash Casserole Recipe

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Butternut Squash and Sweet Potato Casserole with Pecan Crumble Making Thyme for Health
Butternut Squash and Sweet Potato Casserole with Pecan Crumble Making Thyme for Health from makingthymeforhealth.com

Description

This Sweet Potato and Squash Casserole recipe is a perfect addition to your Thanksgiving dinner table. It's a delicious and savory dish that's easy to make and will impress your guests. The combination of sweet potatoes and squash with the creamy sauce and crispy topping is a match made in heaven.

Prep Time

Preparation for this recipe takes about 15 minutes. It involves peeling and slicing the sweet potatoes and squash, making the sauce, and assembling the casserole.

Cook Time

This casserole takes about 45 minutes to bake in the oven. It's important to let it cool for a few minutes before serving to allow the sauce to thicken and the topping to crisp up.

Ingredients

  • 2 large sweet potatoes, peeled and sliced
  • 1 medium squash, peeled and sliced
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 tablespoon flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1 tablespoon chopped fresh parsley

Equipment

  • Large baking dish
  • Mixing bowl
  • Whisk
  • Knife
  • Cutting board

Method

  1. Preheat the oven to 375°F.
  2. Peel and slice the sweet potatoes and squash.
  3. In a mixing bowl, whisk together the heavy cream, Parmesan cheese, flour, garlic powder, salt, and pepper.
  4. Layer half of the sweet potatoes and squash in a large baking dish.
  5. Pour half of the cream mixture on top.
  6. Repeat with the remaining sweet potatoes, squash, and cream mixture.
  7. In a separate bowl, mix together the panko breadcrumbs, melted butter, and chopped parsley.
  8. Sprinkle the breadcrumb mixture on top of the casserole.
  9. Cover the dish with foil and bake for 30 minutes.
  10. Remove the foil and bake for an additional 15 minutes, or until the topping is golden brown and crispy.
  11. Let the casserole cool for a few minutes before serving.

Notes

This casserole can be made ahead of time and refrigerated until ready to bake. Just be sure to let it come to room temperature before baking.

Nutrition Info

  • Calories: 325
  • Total Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 60mg
  • Sodium: 490mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 4g
  • Sugars: 6g
  • Protein: 9g

Recipe Tips

For a healthier version, you can substitute the heavy cream with half-and-half or whole milk. You can also use gluten-free breadcrumbs to make this dish gluten-free. Don't forget to let the casserole cool for a few minutes before serving to allow the sauce to thicken and the topping to crisp up. Enjoy!

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